• Wash and dry produce. • Halve, peel, and cut onion into large chunks. Peel and mince or grate ginger. Trim and remove strings from snap peas.

• In a large microwave-safe bowl, whisk together apricot jam, soy sauce, mustard, and cornstarch. Microwave until warmed through, 30 seconds.

• Pat chicken* dry with paper towels. • Place chicken, onion, and ginger into a 5- to 6-quart slow cooker; season with garlic powder, salt, and pepper. Stir in apricot-soy mixture until thoroughly coated. • Cover and cook on high for 2 hours.

• Once chicken has cooked 2 hours, transfer to a second large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful (it’s hot!). • Return shredded chicken to slow cooker along with snap peas; season with salt. Stir to combine. • Cover slow cooker with lid; cook on high until snap peas are crisp-tender and flavors meld, 20-25 minutes.

• Once you’ve added snap peas to slow cooker, in a large pot, combine rice, 21/4 cups water (41/4 cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Fluff rice with a fork and divide between shallow bowls. Top rice with apricot soy chicken and snap peas. Serve. Chicken is fully cooked when internal temperature reaches 165°.